For the Yakhni:

In a large pot, combine vegetable stock, fennel seeds, coriander seeds, onion, garlic, ginger, cardamoms, cinnamon, and water.
Bring to a boil, then simmer for about 45 minutes until the broth is flavourful.
Strain and reserve the yakhni. Discard the solids.

For the Pilau:

In a heavy-bottomed pot, heat ghee over medium heat. Add sliced onions and sauté until golden brown. Set aside half for garnish.
In the same pot, add cumin seeds, cloves, cardamoms, cinnamon stick, and bay leaf. Sauté until fragrant.
Add the soaked and drained gucchi mushrooms, and cook for a few minutes.
Drain the soaked rice and add it to the pot, gently stirring to coat with ghee and spices.
Pour in the reserved yakhni (broth) and add salt to taste.
Bring to a boil, then cover and cook on low heat for 15-20 minutes or until the rice is tender and absorbs the yakhni completely.

To Serve: